Restaurant week 2017 Guide

take & keep

september 15 - 24

INSIDE Special menus and offers from 40 participating restaurants How to win a trip for t wo to Mexico • Special events & happenings How to win part of $1,000 in local restaurant gift cards

2017 event guide » www.ChippewaValleyRestaurantWeek.com «

Chippewa Valley Restaurant Week Guide 2017

2

C HIPPEWA V ALLEY R ESTAU R ANTWEEK . C OM

Chippewa Valley Restaurant Week Guide 2017

3

C HIPPEWA V ALLEY R ESTAU R ANTWEEK . C OM

THE INFORMALIST

photo by Kyle Lehman

BUILDING THE FUTURE OF OUR RESTAURANT SCENE You can play a role in the inaugural Restaurant Week, featuring 40 restaurants, September 15-24

T

he restaurant culture in a community is a crucial component of the value of a place. It impacts the lives and experiences of the people who live there, it affects visitors’ interest in spending time there, and it makes up an important piece of the community’s overall economic and cultural success. So it’s critical we as a community give credence and support to the sustainability and growth of our restaurant scene. That includes not only supporting the scene’s financial success, but also its ability to find additional restaurant models and cuisines that can succeed here and create a stronger and more diverse culinary culture. That comes through experimentation on the part of the restaurants and entrepreneurs, through open-mindedness and curiosity on the part of the dining public, and through spreading the word to friends and family of what’s new, what’s good, and what you want to see more of.

With that celebration in mind, nearly 40 visionary restaurants in Eau Claire, Menomonie, and Chippewa Falls have signed on to create the inaugural Restaurant Week, offering special menus and deals with the hopes that you’ll come out to support their endeavors and celebrate their hard-working staffs. You’ll find each restaurant’s offers in the back of this guide. We’ve got a handful of special events, prizes you can win for participating (including a trip for two to Mexico), and a hunch that this community is ready to sup-

P R ESENTED B Y :

port a Restaurant Week in a big way.

Along with Volume One, a major supporter stepped up to help make this first year possible. CVTC’s new Culinary Management Program has partnered with us with the vision of building up the talent of our food scene. We couldn’t be more thrilled to have them involved as they launch their new program and make an impact on the many restaurants of this community. What’s more, a number of other sponsors stepped up to play a role as well (see the list below), creating a truly community-fueled event supporting the restaurants who signed up to take part and the diners who will benefit from the offers and events.

Restaurant Week is about celebrating the great restaurants we have, the amazing culinary and service talent that runs them, and about inspiring what might come next. It’s about getting outside your usual routine to find the participating restaurants you haven’t yet visited, or trying a dish that might push your boundaries. But it’s also about enjoying the classic comforts of your tried-and-true favorites. In whatever way works for you, use this event to vote for the future you want for our restaurant scene. Check out the list of restaurants who stepped up to take part and take these 10 days to visit all your favorites, discover some new ones, and send the message that you’re ready for our restaurant scene to thrive. – Nick Meyer

ADDITIONAL C OMMUNITY SUPPO R T :

&

Chippewa Valley Restaurant Week Guide 2017

4

C HIPPEWA V ALLEY R ESTAU R ANTWEEK . C OM

“Restaurant Week is about getting outside your usual routine to find the participating restaurants you haven’t yet visited, or trying a dish that might push your boundaries.”

– N i c k M e y e r / V OLUME ONE

EAT LOCAL, WIN A TRIP TO MEXICO

Fill your Dining Passport at 10 restaurants in 60 days to qualify for big prizes

T

he only thing better than going out to eat with friends is going out to eat while earning a chance to win a four-night trip for two to an all-inclusive resort in Mexico. That’s exactly the opportunity before you during Restaurant Week and beyond as we launch the Dining Passport Program with our partners Higgins Travel Leaders and Funjet Vacations.

Enjoy the ultimate getaway to the sunny beaches of Mexico with all-inclusive perks at the amazing Moon Palace Cancun resort, including gourmet dining, 24-hour room service, entertainment throughout the day and night, easy beach and pool access, and all-you-can-drink international and domestic beers, cocktails, fruit juices, and soft drinks.

The package even includes two round trip Charter Value Flight air seats out of Milwaukee or Chicago to Cancun!

+

How do you enter to win? Simply stop in to eat at any of the nearly 40 participating restaurants during Restaurant Week (listed in the back of this guide) and pick up your passport, which you can only get during Restaurant Week. After that, you have until Nov. 15, 2017 (60 days) to visit 10 different participating establishments and have them stamp or sign your passport proving you paid for a meal. If you can’t make it to all 10, no worries, because if you make it to at least five you can enter to win $250 in local restaurant gift cards too. High fives all around.

Completed (or half-completed) passports must be mailed or turned in to Volume One, 205 N. Dewey St., Eau Claire, WI 54701, by Nov. 15, and the winner will be randomly selected on Friday, Nov. 17. Additional details are printed on the passport itself.

+

Chippewa Valley Restaurant Week Guide 2017

+

WIN PART of $250 in gift cards, just post your photos Every day of Restaurant Week you have a chance to win a $25 gift card to a participating restaurant. All you need to do is take and post photos of your experiences at a participating Restaurant Week establishment, tagging each one with #cvrestaurantweek so we can see it and randomly pick a daily winner. The more you post the better chance you have to win. Winners will be chosen from both Facebook and Instagram. You could post shots of your food, your drinks, your amazing server, or the scene overall. Just tag it (and if you can, the restaurant, too) and you can win. Easy, fun, tasty.

#CVRESTAURANTWEEK

5

C HIPPEWA V ALLEY R ESTAU R ANTWEEK . C OM

SPECIAL RESTAURANT WEEK EVENTS

There’s more to do during Restaurant Week than just go out to eat (though shouldn’t that be enough?)

FIRST TASTE CULINARY CRAWL t h e exc l u s iv e & tas t y k ick-o ff pa r ty o f Restau rant W eek Thursday, Sept. 14 • 6pm-8:30pm • $30 advance tickets • Banbury Place, 930 Galloway St., Building 13, top floor, downtown Eau Claire • Tickets online at: VolumeOneTickets.org

EXPECT A TASTE FROM: • C o wb o y J ac k ’ s (A l t o o n a ) • E CD C (E . C . ) • F or ag e ( E . C . ) • Th e I n fo rm a l i s t (E . C . ) • Jo h n n y ’ s I ta l i a n S t e a k h o u s e ( E . C . ) • Th e L a k e ly at Oxbo w H ot e l ( E . C . ) • M a h l i Th a i ( C h i p p e w a F a l l s ) • R ob l e Ta c o s & T e q u i l a (E . C . ) • Z a nz i ba r (M e n o m o n i e ) • C VT C ’ s C u l i n ary F a cu l t y T e a m

You’ve never been to a party quite like this. And you’ve never seen Banbury Place set up like this either. Centered around Forage, the food-focused event space inside Banbury Place building 13, The First Taste Culinary Crawl is the exclusive kickoff event for the first-ever Chippewa Valley Restaurant Week. Throughout the building’s entire top floor, ticket holders will taste a full meal’s worth (and then some) of both savory and sweet samples from 10 local restaurants, enjoy a cash bar of featured beers and wines, explore art studios and vintage retailers, groove to a live vinyl soundtrack, and experience the Valley’s culinary scene in a way they never have before. Tickets for this experience are limited and will only be sold in advance, and every one raises money for our partner, Feed My People Food Bank.

Grab some friends and get your tickets fast because it’s on pace to sell out soon!

9/14

FULL-DAY LOCAL FARMS TOUR EX PLO RE F OU R AWESOME A REA FAR MS FI RST HAND Saturday, Sept. 16 • 8am-4:30pm • $30 advance ticket + optional boxed lunch • Menomonie Market Food Co-Op, Menomonie • Ticket link at www.ChippewaValleyRestaurantWeek.com Part of the inaugural Restaurant Week, this farm tour by our friends at Menomonie Market Food Co-Op is your chance to see four local farms/businesses first hand and get exclusive tours from the owners! Enjoy beautiful rural views as the full day bus tour includes Future Farm Grown, River Bend Winery and Vinyard, Deutsch Family Farm, and Mary Dirty Face Farm.

Enjoy learning what makes their businesses unique and what it takes to get their product on the shelves of Menomonie Market as well as, in many cases, into restaurants throughout the area. Registration is required in advance, and an optional boxed lunch may be added on.

Future Farm Grown • Baldwin – Since 2010, Future Farm Grown has been producing fresh lettuce and herbs year-round in their large greenhouse using aquaponics and hydroponics to conserve water, energy, and grow the most nutritious lettuce indoors all year. Through their distributor their products are served at restaurants throughout Wisconsin and Minnesota.

River Bend Vinyard and Winery • Chippewa Falls – Founded in 2009, River Bend produces high-quality wine from locally grown grapes. Starting from a passion of making wine at home and winning competitions, they opened for business selling to consumers, retailers, bars, and restaurants.

9/16 been raising hogs outside all year in deep bedded pens and on pasture since 2006. Their pork has been featured by local chefs in dishes at many farm-focused restaurants in the region.

Deutsch Family Farm • Osseo – Located on 160 acres of beautiful, certified organic land in Osseo, the Deutsch family has Chippewa Valley Restaurant Week Guide 2017

Mary Dirty Face Farm • Menomonie – The family-operated Mary Dirty Face Farm 6

C HIPPEWA V ALLEY R ESTAU R ANTWEEK . C OM

grows sustainable, perennial fruit and berries on a 60 acre certified organic farm.

They were certified organic in 2016 and remain “off-grid” by utilizing solar power and rain-water collection for all of their infrastructure.

THE FUTURE OF CULINARY GROWTH IN EAU CLAIRE A LOOK AT C VT C ’ S BU R G EONIN G C ULINA R Y EDU CATION PR OGR AM Tuesday, Sept. 19 • CVTC Energy Center Campus • 2-4pm • FREE

SUPPERTIME IN LAKE WOBEGON

In recent publications around the state and beyond it has been noted that Eau Claire is second in Wisconsin for growth. Some have even mentiond the growing “foodie” scene here. CVTC has tapped into that growth and is responding to the needs of area business by launching a Culinary Management Degree pathway.

This event will feature CVTC’s two new Chef Instructors and discuss their future plans. Chefs Kevin Brown and Jonathan Fike will walk you through their course plans and discuss how they’ll meet the training needs of the developing Culinary scene in Eau Claire and beyond. Several area professionals are also invited to discuss how they can assist area restaurateurs with their services, as well as other local restaurant chefs who can participate in the discussion surrounding CVTC’s culinary mission.

9/16

F OOD & STORIES FR OM A P R A I R I E H O M E C O M P A N I O N ALUM Saturday, Sept. 16 • Forage, 930 Galloway Street • 6-8pm • $40/person • Tickest available at www.cvWritersGuild.org

9/19

Hosted by the Chippewa Valley Writers Guild, join Holly Harden – a writer for Garrison Keillor’s A Prairie Home Companion and the author of Good Food from Mrs. Sundberg’s Kitchen and Recipes for Gatherings from Mrs. Sundberg’s Kitchen – for an evening of fellowship, food, and stories at Forage in Eau Claire. For the occasion, Chef Brent Halverson has prepared a meal inspired by the Midwestern “church social.” Enjoy new creative takes on many old favorites as you hear about Fall Creek native Harden’s adventures in writing.

LOcal Restaurant Trivia NIGHT put your townie knowledge to the test and win $200 in gift cards Wednesday, Sept. 20 • The Plus, 208 S. Barstow St. • 8pm • FREE

9/20

Chippewa Valley Restaurant Week Guide 2017

Clear Water Comedy presents a special local restaurant themed trivia night at The Plus starting at 8pm. The event is free, so gather your team of foodies and arrive on time. Restaurant Week is giving away $200 in gift certificates from a bunch of different eateries to the teams with unsurpassed knowledge of local restaurants past and present. Think you have what it takes?

7

C HIPPEWA V ALLEY R ESTAU R ANTWEEK . C OM

CVTC WILL GET COOKING T College preps for launch of new culinary program

he Chippewa Valley’s burgeoning restaurant scene will get a significant boost next year when Chippewa Valley Technical College officially launches its new Culinary Management Program. The two-year associate degree program will serve students seeking culinary careers as well as local restaurateurs looking for employees with a broad menu of abilities both inside and outside the kitchen.

“They’ve asked for exactly what we’re doing: somebody with some culinary skills, but also somebody with some management skills,” Kevin Brown, one of the new program’s two chef instructors, said of leaders in the local hospitality industry, who have been advocating for the program for several years. Hospitality accounts for an estimated 10 percent of the region’s economy, Brown said, but employers say they sometimes have difficulty finding qualified applicants for jobs in restaurant-related professions.

Brown and the program’s other chef instructor, Jonathan Fike, bring

extensive experience to their positions: Both were chefs in a wide range of contexts (from hotels and resorts to highly esteemed restaurants) and both have been culinary instructors (Brown at Nicolet College in Rhinelander, Fike at Davis Applied Technical College in Utah).

The two chefs are working hard to create the new program from the ground up: They are awaiting approval for their course layout, after which they will create details for the program’s curriculum. Broadly speaking, the first year of the program will focus on culinary arts while year two will delve into advanced skills and techniques with a big helping of management training on the side. When running a restaurant, being able to plan a budget and control costs are just as important as preparing a mouth-watering menu.

While culinary management classes won’t begin until the fall of 2018, renovation work at CVTC’s Business Education Center, 620 W. Clairemont Ave., will

Chippewa Valley Restaurant Week Guide 2017

start in December. A former classroom area will be demolished and rebuilt as a flexible, 10,000-square-foot teaching kitchen. The space will be divided into 12 teaching pods, allowing students to learn everything from Asian cuisine to preparing pastries to mixing drinks. The kitchen will be surrounded by plenty of glass, so expect to get an eyeful of tasty eats if you happen to walk by. (Fortunately, there will sometimes be opportunities to sample the students’ creations, too.)

As the culinary management program begins to get off the ground, expect to see Brown and Fike out and

8

C HIPPEWA V ALLEY R ESTAU R ANTWEEK . C OM

about promoting their program, including at the Sept. 14 First Taste Culinary Crawl event at Banbury Place as well as during a presentation about the future of culinary growth in Eau Claire on Sept. 19 at CVTC’s Energy Center Campus, 4000 Campus Road.

The chefs are looking forward to adding some new ingredients to the Valley’s culinary buffet. “We’re just really excited to be here, to be a part of this community,” Brown said.

To learn more about CVTC’s new program, visit www.cvtc.edu/academics/ programs/culinary-management.

FEEDING THE NEED A

Kickoff event will raise funds for Feed My People s we enjoy all the good things served up by Chippewa Valley restaurants – both during this inaugural Restaurant Week and during every other week – it’s worth taking a moment to remember that not all of our neighbors are fortunate enough to eat their fill every day. In fact, one out of every nine people in west-central Wisconsin is food insecure – in other words, they don’t know when they’ll have their next meal or where it will come from. It’s even worse for kids: The figure is one in five for children.

Fortunately, groups such as Feed My People Food Bank are working hard to alleviate hunger by filling plates and pantries across the region.

From its large warehouse in Eau Claire, Feed My People distributes a remarkable 7.5 million pounds of food annually to 125 different hunger-relief agencies – from food pantries to weekend meal programs for schoolchildren – in a 14-county region. With a fleet of six refrigerated trucks, Feed My

People staff members and volunteers drive more than 100,000 miles each year delivering food around west-central Wisconsin.

When you buy a ticket to the First Taste Culinary Crawl – Chippewa Valley Restaurant Week’s kickoff event – a portion of the proceeds will be donated to Feed My People. Because it is part of a national network of food banks and has established relationships with supplies, each dollar raised by the food bank can be converted into four meals, said Rebecca Baader, Feed My People’s communications specialist. In particular, monetary donations can be used to purchase healthy (but more perishable) food items such as fresh produce, frozen chicken, and whole grains. Whether direct or indirect, your contribution will go a long way toward easing hunger in the Chippewa Valley and beyond.

Learn more about how you can help Feed My People by visiting fmpfoodbank. org or calling (715) 835.9415.

Chippewa Valley Restaurant Week Guide 2017

FEED MY PEOPLE FOOD BANK photo by ANDREA PAULSETH

9

C HIPPEWA V ALLEY R ESTAU R ANTWEEK . C OM

ESSENTIAL CHIPPEWA VALLEY DRINK CHECKLIST The Chippewa Valley is becoming increasingly known for its breweries, distilleries, and wineries. Be sure to plan a stop during Restaurant Week to check out the following picks for the perfect cocktail, beer, or glass of wine ...

“Summer Heat” — Infinity Beverages Winery & Distillery

“OKTOBERFEST” — LAZY MONK BREWING

Summer Heat is made with your choice of Infinity’s Original Audacity Vodka or naturally infused Audacity Chile Pepper Vodka (for those who like a little more kick in their sip). It’s a combo of house-made simple syrup, lemonade, fresh cucumber, and jalapenos, making it slightly spicy but also delightfully refreshing. Most of Infinity’s cocktails change with the fall and spring seasons but Summer Heat is so popular that it remains on the Tasting Lounge menu regardless of the season.

Lazy Monk Brewing keeps the historic tradition alive with its Oktoberfest, one of the oldest and most beloved bier styles. Dating back to the early 1800s, this classic style of bier rings through in all the elements of our Oktoberfest. With a beautiful copper hue, this light refreshing lager has a slight malty sweet flavor with hints of caramel throughout. Okotberfest is a customer favorite and definitively a bier worth celebrating for the season.

97 W. Madison S tree t, E au Cl aire w w w . l a z y m o n k br e w i n g . c o m 7 15-27 1-0848

3 4 6 0 M a l l Dr i v e , E a u C l a i r e w w w.infinit ybeverages.com 715-895-8020

“CINNFUL” – Chippewa River Distillery

“Northern Lights” — Autumn Harvest Winery & Orchard

Chippewa River Distillery’s Cinnful is made with their Gold Medal winning Cinnamon-flavored whiskey. Not overbearing, this whiskey has just the right amount of cinnamon. It starts with the smooth flavor of the whiskey and has a pleasurable cinnamon finish. Add in a little cream soda, and you’ve got the perfect drink for when you’re feeling a little devilish.

Northern Lights is Autumn Harvest Winery’s best-selling wine year after year. The wine has a light, fruity taste with hints of apple combined with the smoothness of grape. It’s a great “starting off” point for non-wine drinkers.

19947 Co Hw y J, Chippewa Falls w w w . a u t u m n h a rv e s t w i n e r y . c o m 7 15-720-1663

402 W. River S tree t, Chippe wa Fall s w w w.chip p e wa ri v erdis t il l ery.com 715-861-5100

“Bee Sting” — River Bend VinEyard & Winery

“Original” — Modicum Brewing CoMPANY

River Bend’s Bee Sting is a signature blend of their own whiskey, Wisconsin honey, and fresh lemon. The whisky undertones are balanced with a hint of sweetness to satisfy both the whiskey enthusiast and those new to this bold spirit. It’s a great option for sipping before or after dinner.

Not only the first beer Modicum ever brewed, Original is also the most representative of their style. It’s a pale, dry ale with rustic complexity. You’ll notice notes of pear, apricot, and melon, with a subtle earthy spiciness, finishing with a soft lingering bitterness.

1 0 4 3 9 3 3 r d Av e . , C h i p p e w a F a l l s w w w . r i v e rb e n d d i s t i l l i n g . c o m 7 15-720-94 63

3 7 3 2 S p o o n e r Av e . , A l t o o n a w w w . m o d i c u m br e w i n g . c o m 715-895-8585

Chippewa Valley Restaurant Week Guide 2017

10

C HIPPEWA V ALLEY R ESTAU R ANTWEEK . C OM

Chippewa Valley Restaurant Week Guide 2017

11

C HIPPEWA V ALLEY R ESTAU R ANTWEEK . C OM

MILWAUKEE BURGER CO.

OFFICIAL RESTAURANT WEEK MENU GUIDE

Read up on nearly 40 participating establishments in Eau Claire, Menomonie, Chippewa Falls and more!

H

oly canoli is there a lot of good-sounding stuff on the following pages. Now’s the time to get ready, people! Puruse these pages and pick your pleasure. During Restaurant Week you can enjoy cuisines ranging from American, Asian, Thai, Midwestern, Italian, Mexican, Japanese, Carribean, Indian, and more. The varied menus feature seafood, steaks, poultry, burgers, veggies, pasta, pizza, soups, salads, desserts, pastries, and waaaayyyy more. Whatever you might be craving – it’s likely there. Now all you need to do is ring up the friends and family and plan a few outings to support these fine establishments that had the vision to make Restaurant Week possible!

HERE’s HOW IT ALL WORKS:

1 2 3

4 5 6

The following special menus and deals are offered between Friday, Sept 15 and Sunday, Sept 24, but they’re all subject to change and availability.

Offers are only available at participating restaurants.

If your favorite isn’t listed here, it’s sadly not part of Restaurant Week. Ask them to participate next time!

Some menus and offers are abridged for space, and restaurants may have additional deals, more info at: www.ChippewaValleyRestaurantWeek.com

Reservations are not required but can sometimes be helpful if available. Make some calls and plan your outings with the handy chart on the next page.

Don’t forget to pick up a Dining Passport, then get it stamped at participating locations you visit for a chance to win a trip for two to Mexico (info on pg 5).

In the spirit of the festival, post photos of your food and fun with the hashtag #cvrestaurantweek for your chance at a daily $25 gift card giveaway.

Homegrown: Restaurants designated with this icon as "Homegrown" are locally owned and locally originated establishments. These are restaurants that exist only in the Chippewa Valley, or they started in this community before branching into additional markets. Many franchised restaurants located in the area may be locally-owned as well, but as in most cases they don't originate here, they are not given the "Homegrown" designation.

Chippewa Valley Restaurant Week Guide 2017

12

C HIPPEWA V ALLEY R ESTAU R ANTWEEK . C O M

QUESTIONS? Please direct any questions about the menus or offers directly to the restaurant – contact info is at the bottom of each one. Menus are subject to change and availability.

PLAN AHEAD & BE A RESTAURANT WEEK CHAMPION!

RESERVATION PLANNER: Drinks at one place, dinner at another, and another round of drinks at yet one more. Then do it all again tomorrow. That’s how to win at Restaurant Week. Not all restaurants take reservations, but calling to check isn’t a bad idea. Grab some friends, create your pre-game plan, and hit as many participating restaurants as you can across 10 days!

First Restaurant Choice

Phone

S e co n d R e s t a u r a n t C h o i c e

Phone

Res. Time

F R I , SEPT 1 5 SAT , SEPT 1 6 SUN , SEPT 1 7 M O N , SEPT 1 8 TUE , SEPT 1 9 WED , SEPT 2 0 THU , SEPT 2 1 F R I , SEPT 2 2 SAT , SEPT 2 3 SUN , SEPT 2 4

3-Course Dinner for One . . . . . . . . . . . . . . . . . $15

2-Course Dinner . . . . . . . . . . . . . . . . . . . . . . . . . . $15

Choose one item from each of the following 3 courses…

Monday - Thursday, Saturday, sunday

appetizer

» Dumplings, Meatballs, Fried Pickles,

Choose one item from each of the following 2 courses…

or a Crab Cake

appetizer » Beer Battered Cheese Curds, White Cheese Curds, Honey Sriracha Mozzarella Sticks, Beer Battered Mushrooms

dessert » Cheesecake Egg Rolls

entrée

» Turkey Burger, Couch Potato Burger, Chicken Ranchero Tacos, Poke Tacos, Falafel Tacos, Jerk Pork Tacos

main course » Beer Battered Cod Sandwich, Prime Rib Sandwich, Swiss Bacon Vegetable Griller

3-Course Dinner for Two . . . . . . . . . . . . . . . . $25

Dinner Also Includes Soup & Salad Bar

appetizer » Dumplings, Meatballs, Fried Pickles, or a Crab Cake

Choose one appetizer, two entrées, and one dessert...

2-Course Dinner . . . . . . . . . . . . . . . . . . . . . . . . . . $20

dessert » Ask your server what’s available

entrée » 50/50 Burger, Chorizo Burger, Walk of Shame Burger, Pork Belly & Kimchi Burger, Sweaty Betty, Black & Bleu Burger

Monday - Thursday, Saturday, sunday

Choose one item from each of the following 2 courses… appetizer » Beer Battered Cheese Curds, White Cheese Curds, Honey Sriracha Mozzarella Sticks, Beer Battered Mushrooms

3-Course Dinner for Two . . . . . . . . . . . . . . . . $35

main course

» Dumplings, Meatballs, Fried Pickles,

Choose one item from each each course... first course

» Three Piece Beer Battered Cod with Potato, Baked Lemon Pepper Cod

or a Crab Cake

with Potato, Provolone Chicken with Potato

second course » Gumbo, Soup d’jour, Roasted Beet Salad, Caesar Salad, or House Salad

Dinner Also Includes Soup & Salad Bar please visit cvrestaurantweek.com to view our Friday Specials

third course » 50/50 Burger, Chorizo Burger, Mushroom Udon, Gumbo, Pesto Chicken, Smokehouse Burger, Bulgogi Tacos, Soft Shell Crab Po’Boy

$5 Dessert to share! Ask your server what’s available

S5786 WI 37, Eau Claire

1920 South Hastings Way, Eau Claire

(715) 836-9003 • www.facebook.com/4MileRestaurantBarLLCHighway37

(715) 514-2505 • www.facebook.com/bugeyedbettys

Chippewa Valley Restaurant Week Guide 2017

13

C HIPPEWA V ALLEY R ESTAU R ANTWEEK . C O M

3-Course Dinner . . . . . . . . . . . . . . . . . . . . . . . . . . $15

2-Course Lunch . . . . . . . . . . . . . . . . . . . . . . . . . . $15

appetizer

Choose one item from each of the following 2 courses…

» pretzel bites w/ cheese sauce

appetizer

» Avocado Egg Rolls*, Blueberry Cornbread Skillet*, 6 pc. Wings with

entrée

choice of sauce (Bourbon Sriracha, Chili Garlic, Slim’s dry rub)* or Tater Tot Hot Dish

» bacon jam burger Homemade bacon jam, arugula, & gouda cheese; served with sweet potato fries

Entrée

» Strawberry Feta Salad*, Taco Wrap, Country Rachel, Smoked Pork Sandwich

dessert

» root beer float

2-Course Dinner . . . . . . . . . . . . . . . . . . . . . . . . . . $20 Choose one item from each of the following 2 courses… appetizer

» Avocado Egg Rolls*, Blueberry Cornbread Skillet*, 6 pc. Wings with choice of sauce (Bourbon Sriracha, Chili Garlic, Slim’s dry rub)* or Tater Tot Hot Dish Entrée

» Medium Four Meat Pizza, ½ Rack of BBQ Baby Back Ribs, 8 oz. Cowboy Jack’s Sirloin or Cowboy Slop Burger (with your choice of side) *indicates gluten-free

1432 Front Porch Place, Altoona

113 West Grand Avenue, Eau Claire

(715) 514-3289 • www.facebook.com/CowboyJacksAltoona

(715) 832-5478

2-Course Dinner . . . . . . . . . . . . . . . . . . . . . . . . . . $15

3-Course Dinner for Two . . . . . . . . . . . . . . . . $30

Choose one item from each of the following 2 courses…

appetizer

» Two side salads (Drag’s Greens or Caesar)

beverage Choose one of the options below…

entrée

» Soda (Coca Cola products), Glass of house wine, Domestic tap or

» A large homemade, specialty or two-topping, signature pizza

bottle of beer

dessert

appetizer

» Two mini cannoli

» Choose any appetizer off the menu (excludes Trinity) entrée

» Choose any entrée off the menu

442 Water Street, Eau Claire

3120 East Clairemont Ave, Altoona

(715) 834-2388 • www.dooleyspub.com

(715) 834-9234 • www.draganettis.com

Chippewa Valley Restaurant Week Guide 2017

14

C HIPPEWA V ALLEY R ESTAU R ANTWEEK . C O M

3-Course Dinner . . . . . . . . . . . . . . . . . . . . . . . . . . $35

3-Course Dinner for Two . . . . . . . . . . . . . . . . $25

appetizer

appetizer

» Celebration salad

Choose one of the options below…

» Cheesy garlic bread » Bruschetta

Mixed greens with balsamic vinaigrette dressing entrée

entrée

Choose one of the following entrées…

» Choose any specialty pizza or up to three topping build your own

» chargrilled chicken pasta

Spinach, artichoke, garlic and cream ricotta ravioli topped with marinara and goat cheese

dessert

» Two double scoop dishes of Castle Rock Organic Ice Cream

» chargrilled sirloin

Sliced and served on three cheese ravioli in a Gorgonzola sauce drizzled with balsamic reduction dessert

» warm house-made carrot cake With vanilla bean ice cream, candied carrots and whip cream; dusting of cinnamon

213 North Bridge Street, Chippewa Falls

E10934 County Road HH, Osseo

(715) 723-7000 • www.duncancreekwinebarandgrille.letseat.at

(715) 597-6605 • www.fostercheesehaus.com

Pasta Dinner for Two . . . . . . . . . . . . . . . . . . . . $25

3-Course Dinner for Two . . . . . . . . . . . . . . . . $35

» Choose any appetizer and any two pastas of the thirteen they have available.

beverage

» One Glass of Wine and Choice of One Domestic Beer or Soda

Add a bottle of wine for only $10 more (Excludes wing tower appetizer)

(or substitute both drinks for full bottle of wine for $5 more)

Pizza Party . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $20

appetizer

» Choose any appetizer and any extra large, two topping pizza (Excludes

» Order of Wings or Regular Thin Sticks

deep dish pizza and wing tower appetizer)

entrée

» Regular Specialty Pizza or Regular Three Topping Build Your Own Pizza dessert

» Geno’s Homemade Chocolate Chip Cookie, with Three Scoops of Vanilla Bean Ice Cream

Family Dinner for Four . . . . . . . . . . . . . . . . . . $37 beverage

» Four Sodas or a Pitcher of Root Beer appetizer

» Order of Wings or Regular Thin Sticks entrée

» Large Two-Topping Pizza dessert

» Geno’s Homemade Chocolate Chip Cookie, with Three Scoops of Vanilla Bean Ice Cream

5110 Fairview Drive, Eau Claire

2703 Craig Road, Eau Claire

(715) 835-2000 • www.eauclairesbestpizza.com

(715) 839-8687 • www.greenmill.com

Chippewa Valley Restaurant Week Guide 2017

15

C HIPPEWA V ALLEY R ESTAU R ANTWEEK . C O M

3-Course Dinner . . . . . . . . . . . . . . . . . . . . . . . . . . . $25

3-Course Dinner . . . . . . . . . . . . . . . . . . . . . . . . . . $35

Choose one item from each of the following 3 courses…

Choose one item from each of the following 3 courses…

appetizer

appetizer » Shrimp and Sausage, Spicy Steak Bites, or Mushroom Mornay

» creole shrimp & corn chowder » house salad Fresh shrimp, corn & andouille sausage chowder

Mixed greens, Goat Cheese, Pepitas, Craisins w/ Blood Orange Vinaigrette

Entrée

Entrée » Candied Garlic Tenderloin Tips, Grilled Salmon, or Steak & Shrimp dessert » Homemade Lava Cake or Crème Brulee

» diablo trio pasta

» red oak roasted chicken Half chicken roasted on an open flame and finished on our wood fired broiler with a sweet and spiced glaze. Served with a loaded baked potato and caramelized carrots

Penne pasta tossed in a roasted red pepper cream sauce with grilled shrimp, andouille sausage, Grizzly’s wood-roasted chicken, mushrooms, & red peppers

no coupons or discounts allowed with this menu

» wood-grilled sirloin

» basil encrusted walleye Canadian walleye lightly encrusted in our special seasoning blend served with mashed potatoes and caramelized carrots

Red oak- red USDA choice sirloin with bacon & scallion mashed potatoes, charred broccoli, & roasted garlic butter

dessert

» chocolate mousse cheesecake parfait Layers of fresh raspberries, cheesecake & chocolate mousse topped with fresh whipped cream & shaved chocolate

» pumpkin cheesecake

Pumpkin spiced cheesecake topped with caramel and fresh whipped cream

4890 Golf Rosd, Eau Claire

415 South Barstow Street, Eau Claire

(715) 832-6481 • www.grizzlysgrill.com

(715) 835-6621 • www.houligans.net

Dinner for One . . . . . . . . . . . . . . . . . . . . . . . . . . . . $15

3-Course Brunch . . . . . . . . . . . . . . . . . . . . . . . . . $35

» One dinner meal for one person, and a soda of your choice

first course » Garlic scape tomatoes (vt or v) (gf) Fresh tomatoes, mozzarella, garlic scape pesto, basil

Dinner for Two . . . . . . . . . . . . . . . . . . . . . . . . . . . . $35

second course » Fried green tomato benedict (vt) (gf) Fried green tomatoes, roasted red onion, grilled zucchini, housemade hot sauce, eggs, hollandaise, potatoes

Choose one of the two options below…

» Two dinners, two sodas, appetizer of your choice (up to $7 value) » Two dinners, two adult drinks (beer, wine or sake cocktails)

third course

» Crepes (vt)

Heirloom cornmeal & wheat crepes, housemade ricotta and hazelnut chocolate butter, fruit, toasted hazelnut, whipped cream

3-Course Dinner . . . . . . . . . . . . . . . . . . . . . . . . . . $35 first course » Beets and whey (vt) (gf) Roasted baby beets, caramelized whey, housemade sour cream, fresh dill second course

» Tea-smoked roasted vegetable salad (vt or v) (gf) Housemade paneer, summer veggies, nut & seed croutons, green goddess & pickled beet dressings third course

» White lasagna chicken SarVecchio, bechamel, wilted greens, buckwheat pasta, vegetables $5 dessert addition » Chocolate sour kraut cake with chocolate sour cream ganache

3805 South Oakwood Mall Drive, Eau Claire

205 South Barstow Street, Eau Claire

(715) 834-2222 • www.huhot.com

(715) 318-7399 • www.theinformalist.com

Chippewa Valley Restaurant Week Guide 2017

16

C HIPPEWA V ALLEY R ESTAU R ANTWEEK . C O M

Breakfast . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $9.99

4-Course Dinner for Two . . . . . . . . . . . . . . . . $50

all you can eat buffet available each day from 6:30am - 10:30am

appetizer Choose one of the options below…

3-Course Lunch . . . . . . . . . . . . . . . . . . . . . . . . . . . $15

» Pomodori al Forno, Hand battered Ellsworth cheese curds, Cedar

Choose one item from each of the following 3 courses…

Plank Salmon

side salad » Warm Bacon Spinach Salad, Classic Caesar Salad, Warm Goat Cheese Salad

second course Choose two of the options below…

entrée

» Prime rib vegetable soup, soup du jour, house salad with choice of

» Clubhouse Monte Cristo, Four Cheese Ravioli, Pastrami Reuben, Johnny’s

dressing, caesar salad, spinach salad with hot bacon dressing

Ultimate Italian Beef, Chicken Parmigiano, Johnny’s Stuffed Meatloaf

main course Choose two of the options below…

dessert - 1/2 portion » Turtle Cheesecake, Limoncello

» Lemon artichoke chicken, Sportsman Sirloin, Walleye Dinner, Bourbon

3-Course Dinner . . . . . . . . . . . . . . . . . . . . . . . . . $35

Pecan Chicken, Queen Cut Prime Rib (available Thursday – Saturday) dessert Choose one of the options below…

Choose one item from each of the following 3 courses… appetizer - 1/2 portion » Johnny’s Bruschetta, Sausage Bread, Crispy Calamari, Buffalo Mozzarella and Tomato

» Homemade triple layer carrot cake, NY Style Cheesecake with choice of toppings, Ask your server about today’s dessert special

entrée

» Veal Sinatra, 6 oz. Filet Mignon, Cedar Plank Salmon, Chanel No. 5 (pasta), Heart of Italy Combination dessert » Dessert presentation provided by server to include Banana Cheesecake, Limoncello, Warm Chocolate Cake, Crème Brulee, Tiramisu, Mounds Bar

E5690 County Road D, Menomonie

4751 Owen Ayres Court, Eau Claire

(715) 235-2465 • www.jakessupperclub.com

(715) 830-9779 • www.johnnysitaliansteakhouse.com/eauclaire

3-Course Dinner . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $25

Breakfast . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $15

Choose one item from each of the following 3 courses…

served daily 10am - 2pm

First CoursE

» Roasted sweet corn soup with

Choose one of the three options below...

habanero crème fraiche

» Potato leek rösti, roasted tomato gravy, two eggs » Pulled pork chilaquiles, ancho chili sauce, avocado, cotija cheese, two eggs » Bourbon apple bread pudding roll, fresh fruit, two eggs

» Dragsmith Farm’s baby greens salad with Deustch Farm bacon lardons, cornichon pickles and smoked tomato vinaigrette

SECOND CoursE

Dinner . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $35

» Stewed Great Lakes whitefish with

served daily 5pm - 9pm

wilted spinach, native-harvested wild rice and curried winter squash

Choose one of the two options below...

» Pumpkin risotto with roasted

» Herb salad, blackberries, chevre, ginger vinaigrette; roasted chicken

onions, brussels sprouts, sarvecchio and brown butter sauce

with beet, endive, orange risotto and carrot purée; sweet corn ice cream, blueberry sauce, beet dust

THIRD CoursE

» Fennel, purple carrot, parmesan salad with lemon vinaigrette; butternut

» Flourless dark chocolate cake with

squash and pea shoot ravioli, crème fraiche sauce, watercress, pistachio; cornmeal shortcake, stewed apples, cinnamon whipped cream, candied pecans

whiskey caramel and crème Chantilly

» McIlquham apple and cheddar

beignets w/cinnamon cream cheese

» Mixed greens with chevre, pickled apple, toasted walnuts, crispy leeks and pumpkinseed vinaigrette

» Salad of Rushing Waters smoked

rainbow trout, celeriac, horseradish and micro kohlrabi with dill oil

» Braised WI Meadows beef short ribs with red cabbage, mustard potatoes and red wine reduction

» Cider-braised duck with wilted

Square Roots Farm kale, roasted root vegetables and garlic cream sauce

» Vanilla porter cake with raspberry ice cream

» Peanut butter pie w/ New Glarus cranberry compote, crème Chantilly

6-Course Blind Tasting Experience . . . . . . . $50 Let Chef Nathan Berg take your entire party on a one-of-a-kind culinary exploration of the best our region has to offer. The six-course path you’ll follow will be described as you go, and could be different on any given day. Includes one glass of wine or tap beer. More at: ChippewaValleyRestaurantWeek.com

4212 Southtowne Drive, Eau Claire

516 Galloway Street, Eau Claire

(715) 834-1733 • www.facebook.com/kpointbeers

(715) 839-0601 • www.thelakely.com / www.theoxbowhotel.com

Chippewa Valley Restaurant Week Guide 2017

17

C HIPPEWA V ALLEY R ESTAU R ANTWEEK . C O M

Lunch & Dinner Daily Specials SOUP AND SALAD .............................................................

3-Course Dinner . . . . . . . . . . . . . . . . . . . . . . . . . . $25

$7

» A cup of one of our made from scratch soups, a side salad, & a ciabatta roll FAJITA SALAD ................................................................ $10 » A bed of mixed greens topped with a sautéed blend of peppers, onions,

appetizer

» Crab Rangoon Crab meat, cream cheese, scallions, celery & seasoning wrapped in wonton skin and deep fried

portabella mushrooms, black bean corn pico, avocado, & grilled chicken

• Steak .......................................................................... $11 • Vegan .......................................................................... $9

entrée

» yellow curry w/ chicken

PO BOY TACOS ............................................................. $9.50

Potatoes, carrots, chicken breast in tumeric coconut milk base curry broth

» Golden fried popcorn shrimp in 2 flour tortillas with shredded lettuce,

dessert

tomato, and our house made remoulade sauce. Served with your choice of side

HAWAIIAN BURGER ...................................................

» mango coconut sticky rice Sweet coconut rice topped w/ mango sticky rice

$10.50

» A juicy hand pattied burger topped with our own BBQ teriyaki, Canadian bacon, pepper jack cheese, & a pineapple pico de gallo. Served with your choice of side

FRENCH ONION GRILLED CHEESE .........................................

» Toasted grilled cheese on your choice of bread,

$9

stuffed with swiss and sautéed onions & a side of au jus. Served with your choice of side

CHOCOLATE FUDGE CAKE ................................................... $6

» 4 layers of straight chocolate cake with rich chocolate Fudge frosting in between each layer. Served with side of vanilla ice cream

212 North Bridge Street, Chippewa Falls

709 South Broadway Street, Menomonie

(715) 861-5333 • www.mahlithaicuisine.com

(715) 235-0703 • www.menomonielogjam.com

VIP LOUNGE

5-Course Dinner . . . . . . . . . . . . . . . . . . . . . . . . . . $25

3-Course Dinner for Two . . . . . . . . . . . . . . . . $20

Choose one item from each of the following 5 courses… beverage

Choose one item from each of the following 3 courses…

Previews

» Any 16 oz craft beer or tap soda

features

» pretzel crusted fair curds » loaded cajun fries

» Movie nachos, mozzarella sticks, or smothered tator tots

first course

» 12” two-topping, regular or thin crust pizza

second course

» Potato Bacon Leek » Beer Cheese Soup

credits

» Funnel fries or a brownie sundae

third course

» get lei’d burger Angus beef patty topped with shaved ham, provolone, jalapeno bacon, sliced jalapenos, grilled pineapple and a sweet hot sauce

» jack po burger

Angus beef patty topped with Jack Daniel’s BBQ pulled pork, cheddar cheese, brown sugar bacon and an over easy egg

» THE GONZO

Angus beef patty seasoned with cracked black pepper, gorgonzola, pickled radishes and red onions, and arugula dessert

» deep fried makers mark bread pudding, served à la mode » funnel cake battered brownie ball, served à la mode visit CVRestaurantWeek.com for a full description of our menu

3109 Mall Drive, Eau Claire 475 Chippewa Mall Drive, Chippewa Falls

2620 E Clairemont Avenue, Eau Claire (715) 834-6503 • www.milwaukeeburgercompany.com

(715) 874-7000 • www.miconcinemas.com

Chippewa Valley Restaurant Week Guide 2017

18

C HIPPEWA V ALLEY R ESTAU R ANTWEEK . C O M

Lunch & Dinner Daily Specials . . . . . . . . . . . . . . .

3-Course Dinner . . . . . . . . . . . . . . . . . . . . . . . . . . $15

Served All Day, Starting at 11:30am

Choose one item from each of the following 3 courses… beverage

Friday, September 15th

» Tacos carnitas or chicken tacos

with chorison stuffed green pepper soup ................................

Choose one of the options below…

» Pint of handcrafted beer OR soda

$7

first course

Saturday, September 16th

» Fried cukes in a homemade beer batter

» Nathan’s 1/4 pound all beef, chili cheese dogs or brats ................. $4

second course

» Bacon mac and cheese OR classic style reuben with shredded corn beef

Tuesday, September 19th

» Bacon ranch chicken sandwich or BBQ pulled pork sandwich

with Wisconsin cheddar and ham soup ............................

$6.50

dessert

» Pumpkin beer cake

Wednesday, September 20th

» Hot beefs or buffalo chicken sandwich

with whiskey French onion soup ....................................

$6.50

Thursday, September 21st

» Cuban sandwich or jerk chicken sandwich

with corn chowder soup ....................................................

$7

Friday, September 22nd

» Ruben or brat

with German potato salad or Irish stew ................................... $7

311 S Barstow Street, Eau Claire

50819 West Street, Osseo

(715) 832-8418 • www.themousetrapeauclaire.com

(715) 597-1828 • www.northwoodsbrewpub.com

Special No. 1 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $15

3-Course Dinner . . . . . . . . . . . . . . . . . . . . . . . . . . . $15

» Glass of wine from provided list » Choice of one starter item on the menu

first course

» boneless wings Tossed in a house-made sauce of your choice and served with house recipe blue cheese or ranch dressing. Choose from Chipotle BBQ, Hot Sauce, Thai Mango, Big Boss, Bulgogi or Garlic Parmesan.

Special No. 2 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $25 » Glass of wine from provided list » Choice of any two items on the menu

second course

» Small Specialty Pizza

Special No. 3 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $35

Choice of Supreme, Chicken Gouda, Steak Gorgonzola, Garden, BBQ, Margherita, Cosmopolitan, Taco, German, or Mac n’ Cheese

» Two glasses of wine from the provided list » Choice of one starter item on the menu » Choice of two plates on the menu

dessert

» artisan roll à la mode Espresso Cheesecake, Strawberry Cheesecake, or Caramel Apple Streusel

Choice of Wine Whites

» Oyster Bay, Sauvignon Blanc » Hedges CMS, Sauvignon Blanc » A by Acacia, Chardonnay

Reds

» King, Malbec » Hahn, Cabernet Sauvignon » Sterling, Merlot

please visit CVRestaurantWeek.com for full list of menu options.

405 Water Street, Eau Claire

208 South Barstow Street, Eau Claire

(715) 834-7777 • www.facebook.com/nucatnight

(715) 832-8844 • www.facebook.com/ThePlusEC

Chippewa Valley Restaurant Week Guide 2017

19

C HIPPEWA V ALLEY R ESTAU R ANTWEEK . C O M

Dessert for Two . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $5

Special No. 1 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $10

Choose one of the two options below…

» Pick a raw vegan entrée

» PIE À LA MODE

Options include a bagel sandwich, broccoli cashew salad and more

» Plus a fresh organic smoothie or juice

Two slices of Sue’s Deluxe Bakery pie (choose from apple, blueberry, cherry, lemon meringue or strawberry rhubarb) topped with a scoop of any Chocolate Shoppe Ice Cream.

Special No. 2 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $10

» SOULFUL AFFOGATOS

» Pick a raw vegan dessert

Two favorites come together to make the best dessert dish in Eau Claire.

We take Soul Brewed Coffee Roasters cold brew coffee and pour over a scoop of premium old-fashioned vanilla ice cream.

Options include lemon supreme pie, turtle cheesecake and more

» Plus a fresh organic smoothie or juice

Special No. 3 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $5 » Toasted bagel with cream cheese & large coffee

603 Broadway Street South, Menomonie

503 Galloway Street, Eau Claire

(715) 231-3255 • www.rawdeal-wi.com

(715) 895-8186 • www.ramonesicecream.com

4-Course Dinner . . . . . . . . . . . . . . . . . . . . . . . . . . $25

Signature Sandwiches . . . . . . . . . . . . . . . . . $5.25

Choose one item from each of the following 4 courses…

» Roast Beef » Baked Ham

first course

» cobb salad

Add Cheese ................................................................ + $0.40

Mixed Greens, avacado, bacon, black beans, cotija cheese, pico de gallo, mesa dressing, crisp quesadilla

Cheesy Favorites . . . . . . . . . . . . . . . . . . . . . . . . $1.75

» street corn

» Cold Cheese Sandwich » Cheese & Crackers

second course

Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $2.80

» quesadilla

Local sweet corn, cotija, chili seasoning

» street corn nachos Yellow corn chips, sweet corn, Roble beans, pico de gallo

» Pea Soup » Bean Soup

Choice of barbacoa or mushroom blend third course

» enchiladas Carnitas or mushroom, chipotle crème, served w/ lime rice and black beans

» rice bowl

Choice of protein, lime crema, cheddar jack, sweet corn, pico de gallo

» tacos

Make it To Go ............................................................... + $0.10

Choice of two, served w/ lime rice and black beans dessert

» tres leche cake Strawberry, whipped cream, crisp vanilla crumbles

838 Water Street, Eau Claire

5020 Keystone Crossing, Eau Claire

(715) 832-3991

(715) 895-8226 • www. robletaco.com

Chippewa Valley Restaurant Week Guide 2017

20

C HIPPEWA V ALLEY R ESTAU R ANTWEEK . C O M

Family Pizza Meal . . . . . . . . . . . . . . . . . . . . . . . . $25

Special No. 1 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $9

» Large two-topping pizza featuring Sammy’s secret mix of seasonings

» Choice of burger, side and non-alcoholic beverage

& signature crisp-crust made from fresh dough every morning, breadsticks, and a pitcher of soda

Special No. 2 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $12 » Choice of burger, side and any tap craft beer

2812 London Road, Eau Claire

315 Main Street East, Menomonie

(715) 831-1300 • www.sammyspizzaeauclaire.com

(715) 309-4440 • www.facebook.com/SilverDollarWI

2-Course Lunch or Dinner . . . . . . . . . . . . . . . $15

3-Course Dinner . . . . . . . . . . . . . . . . . . . . . . . . . . $25

Choose one item from each of the following 2 courses…

Choose one item from each of the following 3 courses…

first course

first course

» Freshly prepared soup or Sicilian Spinach, Classic Caesar, Taverna House

» Gyoza or Edamame Peas

or Broccoli Chop Salad

Second course

second course

» Hibachi Shrimp Dinner or Yakiniku Dinner*

» Margherita, Thai Chicken, Meat Lover, Caprese, Fitelite or Cheese

Dinner includes egg drop soup, fresh chilled green salad, shrimp appetizer, mixed vegetables, steamed or fried rice and Japanese green tea

Flatbread pizza

* Marinated beef and vegetables with Yoshi’s special sauce Dessert

» Green Tea Ice Cream

2839 Mall Drive, Eau Claire

2426 London Road, Eau Claire

(715) 835-2845 • www.tavernagrill.com

(715) 834-0313 • wwwtokyoeauclaire.com

Chippewa Valley Restaurant Week Guide 2017

21

C HIPPEWA V ALLEY R ESTAU R ANTWEEK . C O M

2-Course Dinner . . . . . . . . . . . . . . . . . . . . . . . . . . $15

Lunch or Dinner Special . . . . . . . . . . . . . . . . . $15

Choose one item from each of the following 2 courses…

» Homemade garlic sausage served with red skin mashed potatoes and

beverage

caramelized onion gravy with your choice of a pint of any one of our local craft brews and a freshly baked cookie for dessert

Choose one of the options below…

» Soda, glass of wine, or domestic beer (bottle or tap) appetizer

» Onion rinds, cheese curds, or twisted calamari strips entrÉe

» Cowboy burger with French fries or a cup of soup, Grilled Chicken Caesar Salad, White Wine Shrimp Pasta

2235 North Clairemont Avenue, Eau Claire

1807 North Clairemont Avenue, Eau Claire

(715) 225-3401 • www.yankeejacks.com

(715) 598-1852 • www.facebook.com/westsidebarandgrill2017

3-Course Dinner . . . . . . . . . . . . . . . . . . . . . . . . . . $35

please visit

cvrestaurantweek.com

Choose one item from each of the following 3 courses…

to view our special menu

first course

» calamari

Breaded to order; served with house chili lime mayo

» edamame (GF)

Tossed with lemon, butter & sea salt second course

» world cuisine (GF) Choice of protein: chicken breast or sliced pork roast. Additional proteins may be added for an additional charge.

• Asian: stir fried vegetables served over rice • Caribbean: Steamed vegetables with rice & black beans • Italian: sautéed & grilled vegetables served with pasta or cannellini beans • Indian: steamed vegetables served over rice • Zanzibar: sautéed & grilled vegetables served over rice

» shrimp and corn succotash (GF)

Choice of deep fried or sautéed shrimp served over a corn succotash dessert

» key lime pie » cream mascarpone cheese with fresh strawberries (GF) Topped with black pepper and balsamic reduction

228 Main Street East, Menomonie

100 North Bridge Street #100, Chippewa Falls

(715) 231-9269 • www.zanzibarmenomonie.com

(715) 720-0550 • www.wissotachophouse.com

Chippewa Valley Restaurant Week Guide 2017

22

C HIPPEWA V ALLEY R ESTAU R ANTWEEK . C O M

Now GRAB YOUR FRIENDS &

GO EAT! SEPTEMBER 15-24 www.ChippewaValleyRestaurantWeek.com

Chippewa Valley Restaurant Week Guide 2017

23

C HIPPEWA V ALLEY R ESTAU R ANTWEEK . C O M